“Setas” or mushrooms are very popular in Spain. Many people drive or walk out to the countryside and spend the day picking them, especially after an autumn rain. The Autumn is a great time for mushrooms and this dish is easy and quite delicious served with bread as a “tapa,” as an accompaniment to a beef, lamb or pork roast, steak or chops.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 Servings
Ingredients:
- 12-14 large mushrooms, such cremini or white mushrooms
- 3 large cloves of garlic
- 4-6 Tbsp. virgin olive oil
- 3/4 cup (177 ml) dry white wine
- salt to taste
Preparation:
Place fresh mushrooms in a colander and place under running cold water to remove any dirt. Trim the stems. Slice.
Peel the garlic cloves and mince.
Place large open frying pan over medium heat and pour in 4-6 tablespoons of extra virgin olive oil. When hot, add minced garlic. Before garlic browns, add sliced mushrooms and sauté for 2-3 minutes, stirring to coat mushrooms with oil, and mix with garlic.
Pour in white wine and stir. Continue to cook another 5 minutes or so. Mushrooms will shrink and darken. Add salt to taste.
Remove and serve immediately with a fresh baguette.
